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Stuffed Dates
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
197Calories
2 gProtein
44 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein2.5 g
Carbohydrates44 g
Fiber4.4 g
Sugars37 g
Total Fat3.4 g
Saturated Fat0.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium345 mg
Calcium35 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline6.2 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 212. The excerpt below is the record exactly as published.
Stuffed Dates. One pound of dates, % cup blanched almonds, ^2 cup granu- lated sugar, ^ cup powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.